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Shrimp Scampi in foil packets
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5 from 2 votes

Shrimp Scampi Foil Packets (Oven or Grill)

These shrimp scampi foil packets with artichoke hearts are healthy, flavorful, easy to cook, and a breeze to clean-up! Make them in the oven or on the grill for a quick and tasty meal.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Fish & Seafood
Cuisine: Mediterranean
Diet: Diabetic
Keyword: shrimp foil packets, shrimp scampi, shrimp scampi foil packets
Servings: 4
Calories: 304kcal
Author: Shelby Kinnaird

Ingredients

FOR THE TOPPING

  • 2 tablespoons panko breadcrumbs
  • 1 teaspoon olive oil (extra-virgin)
  • 1 teaspoon lemon zest
  • 2 tablespoons Parmesan cheese (grated)
  • 1 clove garlic (grated)

FOR THE PACKETS

  • 12 artichoke hearts (halved lengthwise)
  • kosher salt (optional)
  • 4 sprigs fresh thyme
  • 1 lemon (thinly sliced)
  • 4 teaspoons unsalted butter
  • 1 ½ pounds large shrimp (peeled and deveined)
  • ¼ teaspoon crushed red pepper (optional)
  • 4 cloves garlic (minced)
  • ¼ cup dry white wine
  • 2 tablespoons extra-virgin olive oil
  • 1 handful chopped fresh parsley

Instructions

  • Heat a small skillet over medium heat.
  • Add 1 teaspoon of olive oil and the panko breadcrumbs, then cook, stirring frequently, until the panko is golden brown, about 3 minutes.
  • Transfer the mixture to a small bowl. Stir in the lemon zest, Parmesan, and garlic, then set aside.
  • Tear off 4 large sheets of heavy-duty foil, about 18 inches long each.
  • Place 1/4 of the artichoke hearts in the middle of each sheet of foil. Season with salt to taste, then top each with a thyme sprig, 3 to 4 lemon slices, and 1 teaspoon of butter.
  • In a large bowl, toss the shrimp with the crushed red pepper and garlic.
  • Add 1/4 of the shrimp mixture on top of the artichoke mixture on each sheet of foil. Drizzle each with 1 tablespoon of white wine and a 1/2 tablespoon of olive oil.
  • Bring the opposite sides of foil together and fold at least twice to seal, leaving a little headroom for the air to circulate. Then, fold the open sides over at least twice.
  • Cook the packets either directly on an oven rack for 15 to 20 minutes at 400°F or on a hot grill for about 10 minutes. The shrimp should be opaque when done.
  • Open the packets carefully and top with the toasted panko breadcrumbs and fresh parsley.

Notes

This recipe is for 4 servings. Each serving is the contents of 1 foil packet.
Leftovers can be stored covered in the refrigerator for 3-4 days. However, the breadcrumbs may become soggy, so I would recommend serving this dish right away.

Nutrition

Serving: 1packet | Calories: 304kcal | Carbohydrates: 13.6g | Protein: 29.7g | Fat: 14.2g | Saturated Fat: 3.9g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 3.1g | Trans Fat: 0g | Cholesterol: 14.6mg | Sodium: 867.6mg | Potassium: 51.8mg | Fiber: 2g | Sugar: 3.1g | Vitamin A: 550IU | Vitamin C: 22.3mg | Calcium: 80mg | Iron: 8.1mg | Net carbs: 11.6g